John Myers
Contents
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Ingredients
- 1 Egg
- 100 g Butter
- 50 g Sugar
- 1 pinch Salt
- 200 g Flour
- 1 Knife point Baking powder
- 1 Egg
- 250 g Quark
- 30 g Butter
- 30 g Sugar
- 1 packet Vanilla sugar
- 0,5 Lemon fresh
- 0,5 teaspoon Lemon peel aroma or some zest of an untreated lemon
- 1 tablespoon Milk
- 2 Tablespoon (level) Semolina
- 1 pinch Salt
- 7 Discs Pineapple canned
- 100 g Butter
- 100 g Sugar
- 3 tablespoon Honey liquid
- 150 g Desiccated coconut
- 2 Eggs
- 1 pinch Salt
- 2 tablespoon Whipped cream
- Powdered sugar
Instructions
- Knead a dough out of egg, butter, sugar, salt, flour and baking powder. Wrap the dough in cling film and place in the refrigerator for 30 minutes.
- Separate egg. Mix the quark with the egg yolk, butter, sugar and vanilla sugar. Squeeze the lemon. Stir in lemon juice, flavor (alternatively lemon zest), milk and semolina. Beat egg whites with salt until stiff. Fold the egg whites under the curd mixture.
- Drain the pineapple well.
- Bring the butter, sugar and honey to the boil while stirring. Take it from the stove and let it cool off. Stir the coconut flakes into the cooled butter. Eggs, salt and cream with it. Mix everything thoroughly.
- Grease a tart pan (approx. 25 cm in diameter). Roll out the dough between two layers of cling film. Place in the mold. Pull up an edge. Prick the bottom several times with a fork.
- Put the quark on the dough and smooth it out. Spread the pineapple rings on the quark. Press lightly into the curd. Carefully distribute the coconut mixture on the pineapple and smooth it out.
- Bake the cake in the oven at 180 degrees for about 30 minutes. If necessary, cover with aluminum foil at the end of the baking time so that it does not get too dark.
- Lightly sprinkle the cake with powdered sugar before serving.
Nutrition
Serving: 100gCalories: 351kcalCarbohydrates: 32.8gProtein: 5gFat: 22.3g
